A deliciously addictive desi version of a rice crispy square. Made with vermicelli and sweetened condensed milk.
What is Seviyyan?
Seviyyan is a brown vermicelli made out of wheat flour. It is mostly used to make desserts in Pakistan. But in the middle eat I’ve seen it added to rice for a savoury dish. It is quite easy to find at the grocers here. It is either in the pasta section of the desi grocer or in the international foods section of major grocery stores in the GTA.
Crispy Seviyyan Bites
These bites are very much like a rice crispy square. But instead of cereal we are using broken up vermicelli. And instead of marshmallows to bring it all together, we are using sweetened condensed milk. It all comes together pretty quickly once you get going. Just make sure to have your assembly line ready as soon as you have made the seviyyan mixture as you will need to work while it is warm to shape it into whatever shape you like. Just like a rice crispy square.
And like a rice crispy square, these are best eaten right away. Or keep them at room temp for 3 days at most. After that the texture will change a bit and it looses its soft yet crispy feel.
Crispy Seviyyan Bites
Ingredients
- 2 tbsp butter
- 300 g Seviyyan Noodles (Brown Vermicelli) – about 2 packages
- 1 cup almonds – roughly chopped
- 300 ml Sweetened Condensed Milk – one can (or more to taste)
- ground pistachio or coconut flakes – for garnish
Instructions
- Before opening the packages of vermicelli, break them apart a bit in your hands so they are in smaller pieces. Get all the remaining ingredients ready, and prepare your assembly line with cupcake liners and a small ice cream scoop or measuring spoon to help shape the bites, ground pistachio or coconut flakes in a small plate, and a serving dish. Things will go quickly so you want to be ready to go.
- In a large saucepan with high sides, melt 2 tbsp butter.
- Turn the heat to medium-high and add the broken up vermicelli and chopped almonds and stir to coat with the butter. Use a wooden spoon to keep stirring often to toast the almond vermicelli mixture and continue breaking up the noodles. About 5 minutes.
- When the vermicelli starts to brown slightly, remove from the heat and add the sweetened condensed milk. Stir well to get the sweetened condensed milked mixed into the vermicelli. It will take a bit of effort to mix this as it is quite sticky. Taste, and adjust sweetness to your liking – you can add more sweetened condensed milk to make it sweeter.
- Working quickly while the mixture is still warm, shape into balls with your hands, or use a measuring spoon or small ice cream scoop to make bites. Roll in ground pistachio or coconut flakes. Set aside on serving dish.
- Serve right away, or allow to cool to room temperature. Best kept at room temperature and eaten within 3 days.
